Instructions

Beat the butter and sugar together until light and fluffy, about 2-3 minutes, then scrape down the sides of the bowl.

Add the eggs, one at a time, mixing after each addition.

In a separate bowl, mix together the flour, coconut flour, salt, baking soda, and unsweetened coconut.

Add half the dry mixture to the butter and eggs, then add the milk, then add the rest of the dry ingredients and stir until just combined.

Divide the batter among the 12 liners and bake for 20-25 minutes until the top of the cupcakes springs back when touched.

Remove the cupcakes from the oven and allow them to rest in the pan 5 minutes before transferring to a wire rack to cool completely.

While the cupcakes are cooling, make the frosting.

Toast the coconut by placing it in a dry skillet over medium low heat. Stir constantly for 3-4 minutes until the coconut is golden brown, then remove from the pan and place on a large plate to cool for 5 minutes so you can incorporate it into the frosting without melting your butter.

Beat together the butter and cream cheese until light and fluffy.

Add 2 cups of the powdered sugar, 1 cup at a time, mixing well after each to incorporate.

Mix in ⅔ c of the toasted coconut, reserving the rest for sprinkling.

If you need to, mix in additional powdered sugar, ¼ c at a time, to achieve desired consistency.

Place your caramel in a piping bag fitted with a cupcake filler tip and pipe caramel into the center of each of your cooled cupcakes.

Frost the cupcakes with the coconut frosting, then drizzle with additional caramel (switch to a smaller tip and use the frosting left in the bag to make things easy), and sprinkle with remaining toasted coconut.